Baked Lamb Samosas (Keema Somosa)

Sat, 13 November 2021

Chef: Mindi Keane

Punjabi samosa is a classic and popular Indian snack stuffed with spiced lamb filling. Lamb is such an under-utilised meat, but we love it in these?Baked Lamb Samosas. They are pretty much everything we want from a samosa, full of soft and spicy curry flavour inside and crisp as anything on the outside.

 

Ingredients

· 500 grams minced beef or lamb

· 2 tsp grated garlic or garlic paste

· 1 tsp grated ginger or ginger paste

· 1/2 tsp turmeric powder

· 1 tsp chili powder

· 1 tsp coriander powder

· 1 tsp cumin powder

· 1 red chilli, sliced

· 2 tsp fresh coriander leaves and stems

· 2 tbsp Lemon Juice

· 1 Eggs beaten

· salt as required

· 4 Sheets Puff Pastry

 

Heat oil in a pan on a medium heat. Add the onion add the garlic, ginger, turmeric, chili powder, coriander and cumin powder and sliced chilli and cook through for 5 minutes.

To this pan add the mince and cook the meat while breaking it up until it is browned, around 5 minutes.

To this add lemon juice. Bring to a boil and then reduce the heat, simmering for 8 minutes to allow liquid to steam off. Allow to totally cool.

Preheat the oven to 200 degrees and line 2 baking trays.

Cut squares of around 8x8cm from the puff pastry. Place 1-2 spoons of the lamb mix into the middle of each square and brush the edges with some water. Fold in half and pinch using fingers or fork edge to seal. Place onto baking tray.

Brush each samosa with some of the beaten egg mix to help with colouring and bake for 20-25 minutes, swapping trays from the top to the bottom of the oven as needed. Samosas should appear puffy and gold. Cool slightly before serving.

serving samosa

Serve them hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce. They can also be served with a yogurt dip or plain raita. Another way is to serve it with punjabi chole (a spiced chickpea curry).